Tomato season started a little late in New England this year, leaving tomato fans rejoicing over the prospect of plucking fresh ripe tomatoes from their gardens way into October. With a delightful abundance of tomatoes on hand for fall, here are a few tips to help you look beyond caprese salad, tomato’s summer staple, and think about other ways to enjoy tomatoes during the crisper months. From Roma, to cherry, to beefsteak varieties, there are plenty of ways to use up those juicy delicious tomatoes:

Roma

1) Roast or dehydrate them and place in sterilized jars; cover with extra virgin olive oil and process in a water bath. Use for sauce, as topping for bruschetta or in casseroles.

1. Fill a large pot with boiling water. Salt it, add the Swiss chard leaves and boil for 2 minutes. Drain in a colander and squeeze as much water as possible from the leaves. You should have about 1-1/2 cups. On a cutting board, coarsely chop the leaves and set aside.

2. In a large sauté pan, melt 2 tablespoons of the olive oil and all the butter. Stir in the onions and cook them slowly over low heat until they soften and begin to caramelize. Stir in the brown sugar and the vinegar and cook until the onions are glazed-looking. Transfer to a large bowl.

3. In the same pan, heat the remaining olive oil and add the pancetta. Cook until the pancetta begins to give off its fat and begins to brown. Stir in the red pepper flakes and the Swiss chard and cook for about 4 minutes, stirring frequently. Stir in the tarragon, salt and pepper to taste. Transfer to the bowl with the onions. Cool to room temperature. Add the cheese and mix in. Filling can be made two days ahead and refrigerated.

1. In a large bowl, combine the flour, baking powder, sugar, baking soda and salt and blend with a fork or pastry blender until the mixture resembles oatmeal flakes. Stir in the buttermilk and combine with a spoon or your hands until a rough ball of dough is formed. Do not over work the dough; it will be soft and sticky.

2. Wrap the dough in plastic wrap and refrigerate several hours or make the dough the day before.

To make the pie:

1. Preheat the oven to 400 degrees F.

2. Roll the dough into a 14-inch diameter on a large sheet of lightly floured parchment paper. Place the dough on the parchment paper on a baking sheet.

3. Spread the filling evenly over the dough to within 1-/12-inches of the edge. Overlap the tomato slices in a circular fashion over the top of the filling. Bring the edges of the dough up around the filling to form a rustic open face pie.

4. Bake for 25-30 minutes or until nicely browned.

5. Serve hot or warm and cut into wedges.

Mary Ann Esposito is the creator and host of the nationally televised PBS series, "Ciao Italia with Mary Ann Esposito." She is also the head chef for Backyard Farms, the largest greenhouse in the Northeast that employs a sustainable, hydroponic growing method to grow fresh tomatoes year round.

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